Cut the pork into slightly oblong pieces. Heat a little oil and fry the meat until browned. Remove it and in its place, put the chopped onion, stir a little and add the very finely chopped green beans, peppers, eggplant, and corn with peas.
Cut the carrots into large cubes and add them to the other vegetables. When softened, add grated tomatoes and stir occasionally. Once thickened, put the mixture in a baking dish or clay pot, season with black pepper, paprika, parsley, salt and 1 cup water.
Roast the pork for about 1 hour at 392°F (200 °C), you can cover it with aluminum foil for the first half hour.